Tailgate Brisket and Beans Chili | Added smoke flavor from the Memphis Grill
In this video, Johan Magnusson of Big Swede BBQ, will show you how to make a Tailgate Brisket and Beans Chili on the @Memphis Wood Fire Grills
Ingredients:
4 lbs chili ground Brisket
2 Tbs Extra Virgin Olive Oil
1 liter Beef Stock
1 liter Chicken Stock
1 Tbs Soy Sauce
1 cup Tomato Paste
4 cans Bush’s Chili Beans (drained)
2 Jalapenos
2 Yellow Hot Peppers
1 White Onion, chopped
Cheddar Cheese, grated
Saltine crackers
1st Spice Mixture
1 Tbs Onion powder
1 Tbs Roasted Garlic
2 Tbs Beef bouillon powder
2 Tbs Chicken bouillon powder
4 Tbs New Mexico Chile
1 Tbs Chile de Arbol
1 tsp Cayenne pepper
1 tsp Telicherry Black Pepper
2nd Spice Mixture
2 Tbs New Mexico Chile
2 Tbs Chile de Arbol
2 Tbs Pasilla Chile
1 Tbs Cumin
2 tsp Roasted Garlic
1 tsp Brown Sugar
2 packets Sazon Goya
Mix all the ingredients together for spice mixture 1 and 2.
Set your Memphis Grill to 400F and let it comes up to temperature. Then insert the direct flame insert and choose direct flame cooking at the medium setting.
Place a large cast-iron pan in the grill. Lightly brown the ground brisket in the olive oil. Drain off the grease and set meat aside. Clean out your pot and add the browned meat back to pot and add the beef and chicken stock. Also add the jalapenos and yellow hot peppers.
Simmer for 45 minutes. Strain off any grease from broth. Add the tomato paste, soy sauce, and first Spice Mixture.
Cook for another 30 minutes. Add 2nd spice mixture and the drained Chili Beans.
Simmer on low heat for about 20 minutes. Before serving, remove the peppers and squeeze the juices back in the chili pot. Salt to taste and if needed, cayenne pepper for heat.
Top with chopped onions and some grated cheddar cheese and serve with the saltines.
For more information about Memphis Grills, check out www.MemphisGrills.com